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Chen Q, Wang Z, Li H, Xu B. Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties. Int J Biol Macromol 2024; 271:132402. [PMID: 38754662 DOI: 10.1016/j.ijbiomac.2024.132402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
In this paper, the effects of chitosan film containing star anise essential oil nanofiltration (CFSAO) and superchilled (SC) temperature on the changes of physicochemical and microbiological indexes of rabbit meat patties within 15 days of storage were studied. The total aerobic bacteria counts, malondialdehyde content, protein carbonyl content, total sulfhydryl content, and metmyoglobin content continued to grow throughout the entire experimental period, and the maximum absorption peak at the soret region of myoglobin gradually decreased. Along with the storage time extended, the brightness and redness of rabbit meat significantly decreased (P < 0.05), while the yellowness significantly increased (P < 0.05). The results of storage experiments showed that chitosan composite films and SC temperature had good inhibition on lipid oxidation, myoglobin oxidation and degradation, sulfhydryl content reduction, and microbial growth of rabbit meat after 15 days of storage, and could slow down the change of rabbit meat color.
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Affiliation(s)
- Qiqi Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Huale Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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2
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Jin J, Luo B, Xuan S, Shen P, Jin P, Wu Z, Zheng Y. Degradable chitosan-based bioplastic packaging: Design, preparation and applications. Int J Biol Macromol 2024; 266:131253. [PMID: 38556240 DOI: 10.1016/j.ijbiomac.2024.131253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 03/13/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
Food packaging is an essential part of food transportation, storage and preservation. Biodegradable biopolymers are a significant direction for the future development of food packaging materials. As a natural biological polysaccharide, chitosan has been widely concerned by researchers in the field of food packaging due to its excellent film-forming property, good antibacterial property and designability. Thus, the application research of chitosan-based food packaging films, coatings and aerogels has been greatly developed. In this review, recent advances on chitosan-based food packaging materials are summarized. Firstly, the development background of chitosan-based packaging materials was described, and then chitosan itself was introduced. In addition, the design, preparation and applications of films, coatings and aerogels in chitosan-based packaging for food preservation were discussed, and the advantages and disadvantages of each research in the development of chitosan-based packaging materials were analyzed. Finally, the application prospects, challenges and suggestions for solving the problems of chitosan-based packaging are summarized and prospected.
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Affiliation(s)
- Jing Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bodan Luo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Simin Xuan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Shen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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3
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Zhang S, Kuang Y, Xu P, Chen X, Bi Y, Peng D, Li J. Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review. Molecules 2023; 28:7800. [PMID: 38067529 PMCID: PMC10708058 DOI: 10.3390/molecules28237800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation.
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Affiliation(s)
| | | | | | | | | | | | - Jun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (S.Z.); (Y.K.); (P.X.); (X.C.); (Y.B.); (D.P.)
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4
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Popyrina TN, Demina TS, Akopova TA. Polysaccharide-based films: from packaging materials to functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2736-2747. [PMID: 37711569 PMCID: PMC10497487 DOI: 10.1007/s13197-022-05595-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 09/16/2023]
Abstract
A wider application of naturally derived polysaccharides is of great interest as materials for food packaging industry. Biocompatibility and biodegradability of polysaccharide-based films and coatings ally with a shift from application of non-biodegradable petrochemical polymers to the more environmentally friendly ones. Due to a range of inherent features in chemical structure and bioactivity, the polysaccharide materials could bring additional functionality to food packaging. The chelating ability of the polysaccharides provides also their application as carriers of additional active components, such as nanoparticles, essential oils and polyphenols. The improved physicochemical, antibacterial and antioxidant properties of the filled films allows to consider the edible polysaccharide-based films as functional food products. This review is aimed at analysis of evolution of polysaccharide-based food packaging materials from inert one starting from cellophane to recent research works on development of multicomponent polysaccharide-based functional food films and coatings.
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Affiliation(s)
- Tatiana N. Popyrina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
| | - Tatiana S. Demina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
- Institute for Regenerative Medicine, I.M. Sechenov First Moscow State Medical University (Sechenov University), 8-2 Trubetskaya str., Moscow, Russia 119991
- Moscow Aviation Institute (National Research University), 4 Volokolamskoe shosse, Moscow, Russia 125993
| | - Tatiana A. Akopova
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
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5
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Kaewtapee C, Siegert W, Bunchasak C, Chungopast S. Amino acid digestibility of insect meals and effects on key bacterial groups in excreta of caecectomised laying hens. Arch Anim Nutr 2023; 77:261-274. [PMID: 37338106 DOI: 10.1080/1745039x.2023.2219178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Accepted: 05/24/2023] [Indexed: 06/21/2023]
Abstract
The chemical composition and amino acids (AA) digestibility were determined in insect meals from mealworms, crickets, black soldier fly (BSF) larvae and BSF prepupae, and soybean meal. Six caecectomised laying hens were individually housed in metabolism cages and fed either a basal diet or one of five assay diets. Diets and hens were arranged in a 6 × 6 Latin square design with 6 subsequent periods. In each period, the laying hens were fed their respective diet for 9 d, and excreta samples were quantitatively collected twice daily from day 5 to 8. On day 9, a sterile plastic bag was attached to the cloaca of each hen to collect excreta for microbiota analysis. The AA digestibility of the insect meals and soybean meal were calculated using a linear regression approach. Crude protein (CP) concentrations in crickets and mealworms were higher than the value in soybean meal, BSF prepupae and BSF larvae. Ether extract concentrations were high in the insect meals and low in the soybean meal. The digestibility of most essential AA in soybean meal was higher (p < 0.05) than in crickets and BSF prepupae and not different from AA digestibility in mealworms and BSF larvae (except for arginine and histidine). The gene copy number of Escherichia coli in excreta from hens fed with BSF prepupae was lower (p < 0.05) than those fed with BSF larvae, whereas the gene copy number of Bacillus spp. and Clostridium spp. in excreta from hens fed with crickets was lower (p < 0.05) than those fed with BSF larvae. In conclusion, the chemical composition and AA digestibility varied among insect meals based on insect species and life stage. The high level of AA digestibility of insect meals supports the assessment that insect meals are a suitable feed component for laying hens, but differences in AA digestibility should be considered in diet formulation.
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Affiliation(s)
- Chanwit Kaewtapee
- Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand
| | - Wolfgang Siegert
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Chaiyapoom Bunchasak
- Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand
| | - Sirinapa Chungopast
- Department of Soil Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Nakhon Pathom, Thailand
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6
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Pompeu LD, Viana AR, Fernandes LDS, da Silva WL. Evaluation of cytotoxicity, reactive oxygen species and nitrous oxide of nanochitosan from shrimp shell. Int J Biol Macromol 2023; 235:123730. [PMID: 36801308 DOI: 10.1016/j.ijbiomac.2023.123730] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 02/06/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023]
Abstract
This work aims to synthesize, characterize and evaluate the biological activity of nanochitosan (NQ) prepared from shrimp, showing an innovative character and correlating with sustainable development, in promoting an alternative to the solid waste (shrimp) shell and a biological application of the novel nanomaterial. The NQ synthesis was carried out by the alkaline deacetylation process of chitin obtained of the demineralization, deproteinization and deodorization steps from shrimp shells. NQ was characterized by X-ray Powder Diffraction (XRD), Fourier Transform infrared spectroscopy (FTIR), Scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM-EDS), N2 porosimetry (BET/BJH methods), zeta potential (ZP) and zero charge point (pHZCP). To evaluate the safety profile was carried out the cytotoxicity, DCFHA and NO tests in 293T and HaCat cell lines. Regarding the cell viability, NQ did not show toxicity for the tested cell lines. In the evaluation of the ROS production and NO tests, there was no increase in the levels of free radicals and between the negative control, respectively. Therefore, NQ does not present cytotoxicity in the cell lines tested (10, 30, 100 and 300 μg mL-1), proposing new perspectives on the use of NQ as a potential nanomaterial for biomedical applications.
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Affiliation(s)
- Lenise Deon Pompeu
- Nanoscience Graduate Program, Franciscan University, Santa Maria, RS, Brazil
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7
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Gong Y, Bu Y, Li Y, Hao D, He B, Kong L, Huang W, Gao X, Zhang B, Qu Z, Wang D, Yan L. Hydrogel-based delivery system applied in the local anti-osteoporotic bone defects. Front Bioeng Biotechnol 2022; 10:1058300. [PMID: 36440439 PMCID: PMC9691673 DOI: 10.3389/fbioe.2022.1058300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 10/27/2022] [Indexed: 10/29/2023] Open
Abstract
Osteoporosis is an age-related systemic skeletal disease leading to bone mass loss and microarchitectural deterioration. It affects a large number of patients, thereby economically burdening healthcare systems worldwide. The low bioavailability and complications, associated with systemic drug consumption, limit the efficacy of anti-osteoporosis drugs currently available. Thus, a combination of therapies, including local treatment and systemic intervention, may be more beneficial over a singular pharmacological treatment. Hydrogels are attractive materials as fillers for bone injuries with irregular shapes and as carriers for local therapeutic treatments. They exhibit low cytotoxicity, excellent biocompatibility, and biodegradability, and some with excellent mechanical and swelling properties, and a controlled degradation rate. This review reports the advantages of hydrogels for adjuvants loading, including nature-based, synthetic, and composite hydrogels. In addition, we discuss functional adjuvants loaded with hydrogels, primarily focusing on drugs and cells that inhibit osteoclast and promote osteoblast. Selecting appropriate hydrogels and adjuvants is the key to successful treatment. We hope this review serves as a reference for subsequent research and clinical application of hydrogel-based delivery systems in osteoporosis therapy.
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Affiliation(s)
- Yining Gong
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Yazhong Bu
- Department of Biophysics, Institute of Medical Engineering, School of Basic Medical Sciences, Health Science Center, Xi’an Jiaotong University, Xi’an, China
| | - Yongliang Li
- Department of Rehabilitation, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Dingjun Hao
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Baorong He
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Lingbo Kong
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Wangli Huang
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Xiangcheng Gao
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Bo Zhang
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Zechao Qu
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Dong Wang
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
| | - Liang Yan
- Department of Spine Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
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8
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Spray drying co-encapsulation of lactic acid bacteria and lipids: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Gîjiu CL, Isopescu R, Dinculescu D, Memecică M, Apetroaei MR, Anton M, Schröder V, Rău I. Crabs Marine Waste-A Valuable Source of Chitosan: Tuning Chitosan Properties by Chitin Extraction Optimization. Polymers (Basel) 2022; 14:4492. [PMID: 36365487 PMCID: PMC9658922 DOI: 10.3390/polym14214492] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 11/12/2023] Open
Abstract
Chitin extraction from crab shells was studied experimentally and optimized aiming to obtain chitosan with predefined deacetylation degree and molecular mass. To find out the optimum operating conditions that ensure the obtaining of a chitosan with highest deacetylation degree and specific molecular mass four parameters were varied: the concentration of NaOH and the temperature for deproteinization step, respectively HCl concentration and the number of acidic treatments for the demineralization stage. The experiment was carried on following Taguchi orthogonal array L9, and the best combination of factors was found using the desirability function approach. The optimization results showed that 5% NaOH concentration and low temperatures lead to a chitosan with high deacetylation degree. High molecular mass chitosan is obtained when a single step acidic treatment is used, while a chitosan with low molar mass is obtained for multiple acid contacts and higher HCl concentration.
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Affiliation(s)
- Cristiana Luminița Gîjiu
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 011061 Bucharest, Romania
| | - Raluca Isopescu
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 011061 Bucharest, Romania
| | - Daniel Dinculescu
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 011061 Bucharest, Romania
| | - Maria Memecică
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 011061 Bucharest, Romania
| | | | - Mirela Anton
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 011061 Bucharest, Romania
| | - Verginica Schröder
- Faculty of Pharmacy, Ovidius University of Constanta, 900470 Constanța, Romania
| | - Ileana Rău
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 011061 Bucharest, Romania
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10
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Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications. BEVERAGES 2022. [DOI: 10.3390/beverages8030058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO2 content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. After a preliminary description of the antimicrobial and technological properties of SO2, the additive traditionally used during wine production, the effects of the addition (in must and wine) of other compounds officially permitted in winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme and chitosan, are discussed and evaluated. Furthermore, other substances showing antimicrobial properties, for which the use for wine microbiological stabilization is not yet permitted in EU, are investigated. Even if these treatments exhibit a good efficacy, a single compound able to completely replace SO2 is not currently available, but a combination of different procedures might be useful to reduce the sulfite content in wine. Among the strategies proposed, particular interest is directed towards the use of insect-based chitosan as a reliable alternative to SO2, mainly due to its low environmental impact. The production of wines containing low sulfite levels by using pro-environmental practices can meet both the consumers’ expectations, who are even more interested in the healthy traits of foods, and wine-producers’ needs, who are interested in the use of sustainable practices to promote the profile of their brand.
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11
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Dutta D, Sit N. Application of natural extracts as active ingredient in biopolymer based packaging systems. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 60:1888-1902. [PMID: 35698604 PMCID: PMC9177344 DOI: 10.1007/s13197-022-05474-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/31/2022] [Accepted: 04/15/2022] [Indexed: 10/28/2022]
Abstract
Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market.
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12
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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13
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Ali Q, Ma S, La S, Guo Z, Liu B, Gao Z, Farooq U, Wang Z, Zhu X, Cui Y, Li D, Shi Y. Microbial short-chain fatty acids: a bridge between dietary fibers and poultry gut health. Anim Biosci 2022; 35:1461-1478. [PMID: 35507857 PMCID: PMC9449382 DOI: 10.5713/ab.21.0562] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Accepted: 03/18/2022] [Indexed: 11/27/2022] Open
Abstract
The maintenance of poultry gut health is complex depending on the intricate balance among diet, the commensal microbiota, and the mucosa, including the gut epithelium and the superimposing mucus layer. Changes in microflora composition and abundance can confer beneficial or detrimental effects on fowl. Antibiotics have devastating impacts on altering the landscape of gut microbiota, which further leads to antibiotic resistance or spread the pathogenic populations. By eliciting the landscape of gut microbiota, strategies should be made to break down the regulatory signals of pathogenic bacteria. The optional strategy of conferring dietary fibers (DFs) can be used to counterbalance the gut microbiota. DFs are the non-starch carbohydrates indigestible by host endogenous enzymes but can be fermented by symbiotic microbiota to produce short-chain fatty acids (SCFAs). This is one of the primary modes through which the gut microbiota interacts and communicate with the host. The majority of SCFAs are produced in the large intestine (particularly in the caecum), where they are taken up by the enterocytes or transported through portal vein circulation into the bloodstream. Recent shreds of evidence have elucidated that SCFAs affect the gut and modulate the tissues and organs either by activating G-protein-coupled receptors or affecting epigenetic modifications in the genome through inducing histone acetylase activities and inhibiting histone deacetylases. Thus, in this way, SCFAs vastly influence poultry health by promoting energy regulation, mucosal integrity, immune homeostasis, and immune maturation. In this review article, we will focus on DFs, which directly interact with gut microbes and lead to the production of SCFAs. Further, we will discuss the current molecular mechanisms of how SCFAs are generated, transported, and modulated the pro-and anti-inflammatory immune responses against pathogens and host physiology and gut health.
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14
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El-Saadony MT, Salem HM, El-Tahan AM, Abd El-Mageed TA, Soliman SM, Khafaga AF, Swelum AA, Ahmed AE, Alshammari FA, Abd El-Hack ME. The control of poultry salmonellosis using organic agents: an updated overview. Poult Sci 2022; 101:101716. [PMID: 35176704 PMCID: PMC8857471 DOI: 10.1016/j.psj.2022.101716] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 12/29/2021] [Accepted: 01/05/2022] [Indexed: 02/06/2023] Open
Abstract
Salmonellosis is a severe problem that threatens the poultry sector worldwide right now. Salmonella gallinarium and Salmonella pullorum (Fowl typhoid) are the most pathogenic serovars in avian species leading to systemic infection resulting in severe economic losses in the poultry industry. Nontyphoidal serotypes of Salmonella (Paratyphoid disease) constitute a public health hazard for their involvement in food poisoning problems in addition to their zoonotic importance. Also, Salmonella species distribution is particularly extensive. They resisted environmental conditions that made it difficult to control their spread for a long time. Therefore, the current review aimed to through light on Salmonellosis in poultry with particular references to its pathogenesis, economic importance, immune response to Salmonella, Salmonella antibiotics resistance, possible methods for prevention and control of such problems using promising antibiotics alternatives including probiotics, prebiotics, symbiotics, organic acids, essential oils, cinnamaldehyde, chitosan, nanoparticles, and vaccines.
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Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University 12211, Giza, Egypt
| | - Amira M El-Tahan
- Plant Production Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Taia A Abd El-Mageed
- Soil and Water Department, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Soliman M Soliman
- Department of Medicine and Infectious Diseases, Faculty of Veterinary Medicine, Cairo University 1221, Giza, Egypt
| | - Asmaa F Khafaga
- Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina 22758, Egypt
| | - Ayman A Swelum
- Department of Animal production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Sharkia 44519, Egypt
| | - Ahmed E Ahmed
- Biology Department, College of Science, King Khalid University 61413 Abha, Saudi Arabia; Department of Theriogenology, Faculty of Veterinary Medicine, South Valley University 83523 Qena, Egypt
| | - Fahdah A Alshammari
- Department of Biology, College of Sciences and Literature, Northern Border University, Rafha 76312, Saudi Arabia
| | - Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
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15
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Mold-free shelf-life extension of fresh rice noodles by synergistic effects of chitosan and common food preservatives. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108597] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Ezzatpanah H, Gómez‐López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control. Compr Rev Food Sci Food Saf 2022; 21:904-941. [DOI: 10.1111/1541-4337.12909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022]
Affiliation(s)
- Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Tatiana Koutchma
- Guelph Research and Development Center Agriculture and Agri‐Food Canada Guelph Ontario Canada
| | | | - Frank Moerman
- Department of Chemistry Catholic University of Leuven ‐ KU Leuven Leuven Belgium
| | | | - Dele Raheem
- Arctic Centre (NIEM) University of Lapland Rovaniemi Finland
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Egorov I, Egorova T, Yildirim E, Kalitkina K, Ilina L, Frolov V. Effect of chitosan complexes on the bacterial community of cecum and productivity of broiler chickens. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224803007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The search and development of natural biological additives that have a comprehensive effect as immunostimulants and improve digestion in poultry is relevant. This study was carried out at the Selection and Genetics Center “Zagorskoe EPH”. The control and experimental groups were formed of the 1-day-old Ross-308 cross broilers (35 heads in each). Six groups were formed. The broilers of the group No.1 (control) received basic feed (BF) with the addition of feed antibiotic Maxus. The group No.2 (control) received BF without feed antibiotic. The broilers of the group No.3 (experimental) received BF and the KH-1 chitosan complex. The group No.4 (experimental) received BF and the KHM chitosan complex with the addition of copper nanoparticles. The group No.5 (experimental) received BF and drinking preparation based on the KH-Aqua chitosan complex. The group No.6 (experimental) received BF and drinking preparation based on the KH-Aqua chitosan complex enriched with copper nanoparticles. The bacterial community of the gut cecum was analyzed using the molecular genetics method of next-generation sequencing (NGS). The addition of chitosan complexes (both supplemented with copper nanoparticles and in the drinking form) made it possible to obtain high livability of broilers with increased live body weight and decreased feed consumption per 1 kg of live body weight gain. The live body weight of 35-day-old broilers in the experimental groups was 2.96-5.70% higher than that of the control with a 5.86-8.23% decrease in feed consumption per 1 kg of live body weight gain. The results of NGS showed that the effect of chitosan complexes on the regulation of the composition of the microbiome of broilers’ cecum was predominantly positive. There was an up to 4.4-fold increase in the content of representatives of the normoflora, bacteria of the family Lactobacillaceae. The number of bacteria of genus Helicobacter, among which pathogens are often found, in the experimental groups was 2.6-33.3 times lower than in the group received antibiotics. So, the chitosan complexes were proved to be valuable supplements for poultry.
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Chemical Properties, Nutritional Quality, and Bioactive Components of Horticulture Food. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae8010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The Special Issue “Chemical Properties, Nutritional Quality, and Bioactive Components of Horticulture Food” is here presented [...]
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Biosensors and biopolymer-based nanocomposites for smart food packaging: Challenges and opportunities. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100745] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Wan X, He Q, Wang X, Liu M, Lin S, Shi R, Tian J, Chen G. Water-soluble chitosan-based indicator label membrane and its response behavior to carbon dioxide. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108355] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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21
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The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01213-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Teixeira-Costa BE, Andrade CT. Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging. Biomolecules 2021; 11:biom11111599. [PMID: 34827597 PMCID: PMC8615795 DOI: 10.3390/biom11111599] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 10/24/2021] [Accepted: 10/24/2021] [Indexed: 12/21/2022] Open
Abstract
Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin has limited applications because of its low solubility in organic solvents. Chitosan is soluble in acidified solutions allowing its application in the food industry. Furthermore, biological properties, such as antioxidant, antimicrobial, as well as its biodegradability, biocompatibility and nontoxicity have contributed to its increasing application as active food packaging. Nevertheless, some physical and mechanical features have limited a broader range of applications of chitosan-based films. Green approaches may be used to address these limitations, leading to well-designed chitosan-based food packaging, by employing principles of a circular and sustainable economy. In this review, we summarize the properties of chitosan and present a novel green technology as an alternative to conventional chitin extraction and to design environmentally friendly food packaging based on chitosan.
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Affiliation(s)
- Barbara E. Teixeira-Costa
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil;
- Faculdade de Ciências Agrárias, Universidade Federal do Amazonas, Avenida General Rodrigo Otávio 6200, Manaus 69077-000, AM, Brazil
- Correspondence: or
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil;
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De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach. Foods 2021; 10:foods10092030. [PMID: 34574140 PMCID: PMC8465042 DOI: 10.3390/foods10092030] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/25/2022] Open
Abstract
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.
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Affiliation(s)
- Ana Cristina De Aguiar Saldanha Pinheiro
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
| | - Francisco J. Martí-Quijal
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
- Correspondence: ; Tel.: +34-963544972
| | - Silvia Tappi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
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Bilal M, Qindeel M, Nunes LV, Duarte MTS, Ferreira LFR, Soriano RN, Iqbal HMN. Marine-Derived Biologically Active Compounds for the Potential Treatment of Rheumatoid Arthritis. Mar Drugs 2020; 19:10. [PMID: 33383638 PMCID: PMC7823916 DOI: 10.3390/md19010010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/05/2020] [Accepted: 12/10/2020] [Indexed: 02/05/2023] Open
Abstract
Rheumatoid arthritis (RA) is a chronic, systemic autoimmune disease with a prevalence rate of up to 1% and is significantly considered a common worldwide public health concern. Commercially, several traditional formulations are available to treat RA to some extent. However, these synthetic compounds exert toxicity and considerable side effects even at lower therapeutic concentrations. Considering the above-mentioned critiques, research is underway around the world in finding and exploiting potential alternatives. For instance, marine-derived biologically active compounds have gained much interest and are thus being extensively utilized to confront the confines of in practice counterparts, which have become ineffective for 21st-century medical settings. The utilization of naturally available bioactive compounds and their derivatives can minimize these synthetic compounds' problems to treat RA. Several marine-derived compounds exhibit anti-inflammatory and antioxidant properties and can be effectively used for therapeutic purposes against RA. The results of several studies ensured that the extraction of biologically active compounds from marine sources could provide a new and safe source for drug development against RA. Finally, current challenges, gaps, and future perspectives have been included in this review.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China
| | - Maimoona Qindeel
- Department of Pharmacy, Quaid-i-Azam University, Islamabad 45320, Pakistan;
| | - Leonardo Vieira Nunes
- Department of Medicine, Federal University of Juiz de Fora, Juiz de Fora-MG 36036-900, Brazil;
| | | | - Luiz Fernando Romanholo Ferreira
- Graduate Program in Process Engineering, Tiradentes University (UNIT), Av. Murilo Dantas, 300, Farolândia, Aracaju-Sergipe 49032-490, Brazil;
- Institute of Technology and Research (ITP), Tiradentes University (UNIT), Av. Murilo Dantas, 300, Farolândia, Aracaju-Sergipe 49032-490, Brazil
| | - Renato Nery Soriano
- Division of Physiology and Biophysics, Department of Basic Life Sciences, Federal University of Juiz de Fora, Governador Valadares-MG 35010-180, Brazil;
| | - Hafiz M. N. Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico
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Nanoencapsulation (in vitro and in vivo) as an efficient technology to boost the potential of garlic essential oil as alternatives for antibiotics in broiler nutrition. Animal 2020; 15:100022. [PMID: 33573947 DOI: 10.1016/j.animal.2020.100022] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 07/04/2020] [Accepted: 07/07/2020] [Indexed: 11/23/2022] Open
Abstract
The addition of essential oil (EO) as chitosan encapsulated can increase the efficiency of these oils in broiler feeding. Therefore, the objective of the current research was to explore the antibacterial and antioxidant potential of garlic essential oil (GEO) (free vs. nanoencapsulated) and their effects on performance, gene expression of mucin2, microbial, and morphology of intestine in broilers. A total of 900 1-day-old male broilers (Ross 308) were assigned to six dietary treatments (0, 100, and 200 mg/kg free GEO and 0 (contain of chitosan), 100 and 200 mg/kg nanoencapsulated GEO) with a 2 × 3 factorial arrangement based on completely randomized design. Garlic essential oil encapsulation with chitosan significantly enhanced antibacterial and antioxidant parameters. At 100 mg/kg nanoencapsulated GEO had significant (P < 0.01) advantages in improving BW gain (BWG) (22-42 and 0-42) and feed conversion ratio (FCR) (0-42). Maximum feed intake (FI) was also associated with the control group (P < 0.05). Broilers fed on 100 mg/kg of nanoencapsulated GEO showed higher villi length and width relative to other treatments and villi length to crypt depth ratio as well (P < 0.01). The nanoencapsulation process of GEO (P < 0.01) affected the Lactobacilli population in the digesta of ileo-caecum and mucin2 gene expression. In broiler chickens, the tested EO, especially nanoencapsulated type, enhanced more evaluated parameters. Because of its ideal properties, nanoencasulating with chitosan may also be an effective and inexpensive way to protect bioactive compounds and improve GEO effects in broiler chickens.
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Manesa KC, Kebede TG, Dube S, Nindi MM. Profiling of Silk Sericin from Cocoons of Three Southern African Wild Silk Moths with a Focus on Their Antimicrobial and Antioxidant Properties. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E5706. [PMID: 33327575 PMCID: PMC7765042 DOI: 10.3390/ma13245706] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 12/19/2022]
Abstract
Silk sericin was extracted from the cocoons of three Southern African wild silk moth species, namely Gonometapostica, G. rufobrunnae (Lepidoptera: Lasiocampidae), and Argema mimosae (Lepidoptera: Saturniidae); these three sericin extracts were analysed to determine the relationship that exists between their chemical structures and their functional properties. The relationship was investigated by utilising several methods that include the determination of the amino acid composition, and characterisation of the secondary structures with Fourier transformation infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The antibacterial properties of these three sericin extracts were evaluated by an agar well diffusion assay with three Gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus, and Staphylococcus epidermidis) as test microorganisms; and, lastly, the antioxidant properties of the three sericin extracts were determined using several scavenging methods that include the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS˙+), and the ferric reducing antioxidant power (FRAP) assay. The amino acid composition in the silk sericin extracts from G. postica, G. rufobrunnea, and Argema mimosa in terms of the polar/non-polar ratio (P/NP) was found to be 65:35, 56:44, and 59:41, respectively. The FTIR spectra of these three silk sericin extracts showed distinct major bands such as amide A (3265 cm-1), amide B (3062 cm-1), amide I (1644 cm-1), amide II (1538 cm-1), and amide III (1244 cm-1). The XRD patterns of the silk sericin extracts revealed both amorphous and α-helical structures, with small crystalline regions. All three silk sericin extracts presented potent antibacterial efficacy against the three Gram-positive bacteria and were found to have excellent antioxidant activities against the tested free radicals.
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Affiliation(s)
| | | | - Simiso Dube
- Department of Chemistry, Florida Science Campus, University of South Africa, Roodepoort 1709, South Africa; (K.C.M.); (T.G.K.); (M.M.N.)
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Abd El-Hack ME, El-Saadony MT, Shafi ME, Zabermawi NM, Arif M, Batiha GE, Khafaga AF, Abd El-Hakim YM, Al-Sagheer AA. Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review. Int J Biol Macromol 2020; 164:2726-2744. [DOI: 10.1016/j.ijbiomac.2020.08.153] [Citation(s) in RCA: 173] [Impact Index Per Article: 43.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 08/11/2020] [Accepted: 08/19/2020] [Indexed: 12/11/2022]
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Haghighi H, Licciardello F, Fava P, Siesler HW, Pulvirenti A. Recent advances on chitosan-based films for sustainable food packaging applications. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100551] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Serba E, Rimareva L, Overchenko M, Ignatova N, Tadzhibova P, Zorin S. Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-2-268-276] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Microbial biomass is a popular source of food ingredients and feed additives. Its high use has made it focus of many relevant studies. Yeast and fungal biomasses proved to be useful substrates that improve the quality and biological value of functional products. They differ in the content and composition of proteins and polysaccharides. The present research dealt with the enzymatic decomposition of proteins found in a novel fungal and yeast biomass. The research objective was to describe the peptide and amino acid composition of their enzymatic hydrolysates.
Study objects and methods. The research featured a new fungal and yeast biomass mix. Aspergillus oryzae is a mycelial fungus and a popular industrial producer of hydrolytic enzymes in food industry. As for the yeast, it was the Saccharomyces cerevisiae strain, which is often used in baking.
Results and discussion. The total content of identified amino acids in the fungal and yeast biomass was 306.0 mg/g, which was 1.5 times higher than in the fungal biomass alone. The biomass mix demonstrated a higher biological value of proteins than the yeast biomass. A set of experiments made it possible to compile a scheme for the biocatalytic destruction of polymers in the fungal and yeast biomass under the effect of fungal intracellular and endogenous enzymes. The article also contains a thorough description of the obtained enzymatic hydrolysates with various fractional compositions of peptides and free amino acids. Peptides with the molecular weight in the range of up to 29.0 kDa decreased by 2.1 times after 5 h of hydrolysis and by 10.7 times after 18 h. The designed conditions doubled the release of amino acids and increased the content of low-molecular-weight peptides up to 75.3%.
Conclusion. The research provided a new algorithm for the biocatalytic conversion of microbial biomass. Regulating the conditions of enzymatic hydrolysis made it possible to obtain enzymatic hydrolysates with a desired degree of protein degradation. They could serve as peptides and amino acids in functional food and feed products.
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Affiliation(s)
- Elena Serba
- Russian Research Institute of Food Biotechnology – branch of Federal Research Center of Nutrition, Biotechnology, and Food Safety
| | - Liubov Rimareva
- Russian Research Institute of Food Biotechnology – branch of Federal Research Center of Nutrition, Biotechnology, and Food Safety
| | - Marina Overchenko
- Russian Research Institute of Food Biotechnology – branch of Federal Research Center of Nutrition, Biotechnology, and Food Safety
| | - Nadezhda Ignatova
- Russian Research Institute of Food Biotechnology – branch of Federal Research Center of Nutrition, Biotechnology, and Food Safety
| | - Polina Tadzhibova
- Russian Research Institute of Food Biotechnology – branch of Federal Research Center of Nutrition, Biotechnology, and Food Safety
| | - Sergey Zorin
- Russian Research Institute of Food Biotechnology – branch of Federal Research Center of Nutrition, Biotechnology, and Food Safety
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Castro Marín A, Riponi C, Chinnici F. Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation. Foods 2020; 9:foods9091174. [PMID: 32854326 PMCID: PMC7555991 DOI: 10.3390/foods9091174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/21/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022] Open
Abstract
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of "sur lie" maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected.
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Varma R, Vasudevan S. Extraction, Characterization, and Antimicrobial Activity of Chitosan from Horse Mussel Modiolus modiolus. ACS OMEGA 2020; 5:20224-20230. [PMID: 32832775 PMCID: PMC7439375 DOI: 10.1021/acsomega.0c01903] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Accepted: 07/22/2020] [Indexed: 05/23/2023]
Abstract
Chitin and chitosan have been proved to have enormous applications in biomedical, pharmaceutical, and industrial fields. The horse mussel, Modiolus modiolus, a refuse of the fishery industries at Thondi, is a reserve of rich chitin. The aim of this work is to extract chitosan from the horse mussel and its further characterization using Fourier transform infrared spectroscopy (FTIR), micro-Raman spectroscopy, X-ray diffraction (XRD), and elemental analysis. The result of FTIR studies revealed different functional groups of organic compounds such as out-of-plane bending (564 cm-1), C-O-C stretching (711 cm-1), and CH2 stretching (1174 cm-1) in chitosan. The degree of acetylation of the extracted chitosan was observed to be 57.43%, which makes it suitable as a biopolymer for biomedical applications. Prominent peaks observed with micro-Raman studies were at 484 cm-1 (14,264 counts/s), 2138 cm-1 (45,061 counts/s), and 2447 cm-1 (45,636 counts/s). XRD studies showed the crystalline nature of the polymer, and the maximum peak was observed at 20.04°. Elemental analysis showed a considerable decrease in the percentage of nitrogen and carbon upon the conversion of chitin to chitosan, while chitosan had a higher percentage of hydrogen and sulfur. The antibacterial activities of chitosan from the horse mussel were found to be efficient at a 200 μg/mL concentration against all the bacterial strains tested with a comparatively higher antibacterial activity against Escherichia coli (9 mm) and Bacillus subtilis (8 mm).
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Dini H, Fallah AA, Bonyadian M, Abbasvali M, Soleimani M. Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with low-dose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage. Int J Biol Macromol 2020; 164:1501-1509. [PMID: 32750471 DOI: 10.1016/j.ijbiomac.2020.07.215] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 07/21/2020] [Accepted: 07/26/2020] [Indexed: 11/15/2022]
Abstract
This research was conducted to assess the combined effect of chitosan (Ch) film containing cumin essential oil nanoemulsion (CNE) and low-dose gamma irradiation (GI) at 2.5 kGy on microbiological safety and quality of beef loins during 21 days of chilled storage. The growth of mesophilic and psychrophilic bacteria, Enterobacteriaceae, and lactic acid bacteria were retarded in all treated groups (Ch, GI, Ch + CNE, Ch + GI, and Ch + CNE + GI groups) compared to control group during storage time. The treatments also slowed down the increasing level of total volatile basic nitrogen and pH during storage, while irradiation increased the levels of thiobarbituric acid reactive substances and protein carbonyls in beef loins. All treatments except Ch were effective to control the growth of inoculated pathogenic bacteria, including Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium, in loin samples. The combination of Ch + CNE + GI was the most effective treatment to control the population of microbial flora and inoculated pathogens, slow down some physicochemical changes, and enhance the storage life of beef loins. As a result, the combination of active chitosan film and low-dose gamma irradiation can ensure microbiological safety and is suggested for long time preservation of beef during chilled storage.
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Affiliation(s)
- Hossein Dini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
| | - Mojtaba Bonyadian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Maryam Abbasvali
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Mohammad Soleimani
- Department of Microbiology, Faculty of Medicine and Medical Biotechnology Research Center, AJA University of Medical Sciences, Tehran, Iran
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Castro Marín A, Colangelo D, Lambri M, Riponi C, Chinnici F. Relevance and perspectives of the use of chitosan in winemaking: a review. Crit Rev Food Sci Nutr 2020; 61:3450-3464. [PMID: 32723113 DOI: 10.1080/10408398.2020.1798871] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of contaminants in enology. In foods other than wine, chitosan has also been evidenced to have some other activities such as antioxidant and antiradical properties. Nevertheless, the actual extent of its activities in must and wines has not been fully established. This review aimed to gather and discuss the available scientific information on the efficacy of chitosan as a multifaceted aid in winemaking, including antimicrobial, chelating, clarifying and antioxidant activities, while summarizing the chemical mechanisms underlying its action. Attention has been specifically paid to those data obtained by using unmodified chitosan in wine or in conditions pertinent to its production, intentionally excluding functionalized polymers, not admitted in enology. Unconventional utilizations together with future perspectives and research needs targeting, for example, the use of chitosan from distinct sources, production strategies to increase its efficacy or the potential sensory impact of this polysaccharide, have also been outlined.
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Affiliation(s)
- Antonio Castro Marín
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Donato Colangelo
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Claudio Riponi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
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Ahmad SI, Ahmad R, Khan MS, Kant R, Shahid S, Gautam L, Hasan GM, Hassan MI. Chitin and its derivatives: Structural properties and biomedical applications. Int J Biol Macromol 2020; 164:526-539. [PMID: 32682975 DOI: 10.1016/j.ijbiomac.2020.07.098] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 07/09/2020] [Indexed: 12/17/2022]
Abstract
Chitin, a polysaccharide that occurs abundantly in nature after cellulose, has attracted the interest of the scientific community due to its plenty of availability and low cost. Mostly, it is derived from the exoskeleton of insects and marine crustaceans. Often, it is insoluble in common solvents that limit its applications but its deacetylated product, named chitosan is found to be soluble in protonated aqueous medium and used widely in various biomedical fields. Indeed, the existence of the primary amino group on the backbone of chitosan provides it an important feature to modify it chemically into other derivatives easily. In the present review, we present the structural properties of chitin, and its derivatives and highlighted their biomedical implications including, tissue engineering, drug delivery, diagnosis, molecular imaging, antimicrobial activity, and wound healing. We further discussed the limitations and prospects of this versatile natural polysaccharide.
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Affiliation(s)
- Syed Ishraque Ahmad
- Department of Chemistry, Zakir Husain Delhi College (University of Delhi), New Delhi 110002, India.
| | - Razi Ahmad
- Regional Center for Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 78371 Olomouc, Czech Republic
| | - Mohd Shoeb Khan
- Interdisciplinary Nanotechnology Centre, Aligarh Muslim University, Aligarh 202002, India
| | - Ravi Kant
- Department of Chemistry, Zakir Husain Delhi College (University of Delhi), New Delhi 110002, India
| | - Shumaila Shahid
- Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Leela Gautam
- Department of Chemistry, Zakir Husain Delhi College (University of Delhi), New Delhi 110002, India
| | - Ghulam Mustafa Hasan
- Department of Biochemistry, College of Medicine, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Md Imtaiyaz Hassan
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia (Central University), New Delhi 110025, India.
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Sudatta BP, Sugumar V, Varma R, Nigariga P. Extraction, characterization and antimicrobial activity of chitosan from pen shell, Pinna bicolor. Int J Biol Macromol 2020; 163:423-430. [PMID: 32629046 DOI: 10.1016/j.ijbiomac.2020.06.291] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/29/2020] [Accepted: 06/30/2020] [Indexed: 11/25/2022]
Abstract
Chitosan is a biopolymer discovered abundantly on earth specifically in the exoskeleton of shrimps, crabs and insects. In the present study, isolation and characterization of chitosan from the pen shell Pinna bicolor was carried out. In addition to this, the chitosan acquired from the pen shell was tested for its antibacterial activity against five bacterial strains. The FTIR analysis confirmed the presence of NH out of plane bending (872 cm-1) and C-O-C stretching (1016 cm-1) for chitosan with 59.76% degree of deacetylation. The Micro Raman showed peaks at 1658 cm-1, 1595 cm-1 and at 954 cm-1 corresponding to chitosan. The XRD was able to establish the crystallinity of the chitosan sample with a maximum peak at 29.3°. The elemental analysis of chitosan sample confirmed higher level of carbon (10.75%) when compared to other elements such as nitrogen, hydrogen and sulphur. The antimicrobial activity of extracted chitosan was evident with greater zone of inhibition against Salmonella typhi (20 mm) and least against Shigella dysenteriae. Thus, the present study unravels the properties of chitosan extracted from P. bicolor thereby paving way for its further use in the field of biomedical science and nanotechnology.
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Affiliation(s)
- B P Sudatta
- Department of Oceanography and Coastal Area Studies, Alagappa University, Science Campus, Karaikudi 630 003, Tamilnadu, India
| | - V Sugumar
- Department of Oceanography and Coastal Area Studies, Alagappa University, Science Campus, Karaikudi 630 003, Tamilnadu, India.
| | - Rahul Varma
- Department of Oceanography and Coastal Area Studies, Alagappa University, Science Campus, Karaikudi 630 003, Tamilnadu, India
| | - P Nigariga
- Department of Oceanography and Coastal Area Studies, Alagappa University, Science Campus, Karaikudi 630 003, Tamilnadu, India
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Ji X, Hou C, Shi M, Yan Y, Liu Y. An Insight into the Research Concerning Panax ginseng C. A. Meyer Polysaccharides: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1771363] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Xiaolong Ji
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, P.R. China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, P.R. China
| | - Chunyan Hou
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, P.R. China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, P.R. China
| | - Miaomiao Shi
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, P.R. China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, P.R. China
| | - Yizhe Yan
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, P.R. China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, P.R. China
| | - Yanqi Liu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, P.R. China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, P.R. China
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Solomando JC, Antequera T, Perez-Palacios T. Lipid digestion and oxidative stability in ω-3-enriched meat model systems: Effect of fish oil microcapsules and processing or culinary cooking. Food Chem 2020; 328:127125. [PMID: 32480262 DOI: 10.1016/j.foodchem.2020.127125] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 05/21/2020] [Accepted: 05/21/2020] [Indexed: 11/25/2022]
Abstract
This study evaluates the addition of monolayered (MO) and multilayered (MU) fish oil microcapsules to meat model systems and determines the effects of processing and culinary cooking. Adding MO and MU increased the content of EPA and DHA and the level of secondary oxidation products but being far away from the oxidation values that generate anomalous flavours. However, it did not lead to oxidative damage of the enriched batches or affect the moisture and lipid content during processing and/or culinary cooking. The type of fish oil microcapsules, the processing and/or culinary cooking and the type of meat matrix influenced the fatty acid digestion. The highest bioaccessibility of EPA and DHA occurred in cooked samples enriched with MO after processing and before culinary cooking. To optimize EPA and DHA enrichment and bioaccessibility, the type of fish oil microcapsules may be selected as a function of the type of added meat products.
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Affiliation(s)
- Juan Carlos Solomando
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
| | - Teresa Antequera
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
| | - Trinidad Perez-Palacios
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
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Kabanov VL, Novinyuk LV. CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES. ACTA ACUST UNITED AC 2020. [DOI: 10.21323/2618-9771-2020-3-1-10-15] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- V. L. Kabanov
- All-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RAS
| | - L. V. Novinyuk
- All-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RAS
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Safari J, Esteghlal S, Keramat M, Khalesi M. Fabrication of Chitosan/Pectin/PVA Nanofibers Using Electrospinning Technique. ACTA ACUST UNITED AC 2020. [DOI: 10.2174/2210681208666181002124634] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Background:
Electrospinning is a novel cost effective technique for generating nanofibers from a
broad range of materials likely to be used as a coating film.
Methods:
In this project, pectin and chitosan solutions containing PVA were prepared and electrospun with
separate syringes for the first time. The antimicrobial and physical properties of the novel chitosan/PVApectin/
PVA nanofibrous film were evaluated using some analysis techniques such as disc diffusion assay,
scanning electron microscopy (SEM), transmission electron microscopy (TEM), viscosity and conductivity
tests, and fourier-transform infrared spectroscopy (FTIR).
Results:
The results showed that simultaneously electrospinning the dispersion of chitosan/PVA (50:50)
with pectin/PVA (50:50) led to the formation of thin nanofibers with the minimum number of beads. The results
of FTIR analysis proved the dispersion of chitosan and PVA in nanofiber mats and the interaction of
chitosan with pectin as well as PVA with pectin. Disc diffusion assay showed that nano-film could possess
significant antibacterial activity against S. aureus at 37°C but had no effects against E. coli.
Conclusion:
Based on the results of this study, the novel chitosan/PVA-pectin/PVA nanofibrous film can be
considered as a novel coating film for promising application in food packaging industry.
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Affiliation(s)
- Javad Safari
- Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186, Iran
| | - Sara Esteghlal
- Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186, Iran
| | - Malihe Keramat
- Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186, Iran
| | - Mohammadreza Khalesi
- Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186, Iran
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Roy H, Rahaman SA, Kumar TV, Nandi S. Current Development on Chitosan-based Antimicrobial Drug Formulations for the Wound Healing. Curr Drug Discov Technol 2020; 17:534-541. [PMID: 31971111 DOI: 10.2174/1570163817666200123122532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 04/26/2019] [Accepted: 11/08/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Derived from polyose, chitosan is an outstanding natural linear polysaccharide comprised of random arrangement of β-(1-4)-linked D-Glucosamine and N-acetyl-DGlucosamine units. OBJECTIVE Researchers have been using chitosan as a network forming or gelling agent with economically available, present polyose, low immunogenicity, biocompatibility, non-toxicity, biodegradability, protects against secretion from irritation and don't suffer the danger of transmission animal infective agent. METHODS Furthermore, recent studies gear up the chitosan used in the development of various biopharmaceutical formulations, including nanoparticles, hydrogels, implants, films, fibers, etc. Results: These formulations produce potential activities as antimicrobials, cancer treatment, medical aid, and wound healing, controlled unleash device or drug trigger retarding device and 3DBiomedical sponge, etc. Conclusion: The present article discusses the development of various drug formulations utilizing chitosan as biopolymers for the repairing of broken tissues and healing in case of wound infection.
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Affiliation(s)
- Harekrishna Roy
- Department of Pharmaceutics, Nirmala College of Pharmacy, Affiliated to Acharya Nagarjuna University, Guntur, Andhra Pradesh, India
| | - Shaik A Rahaman
- Department of Pharmaceutics, Nirmala College of Pharmacy, Affiliated to Acharya Nagarjuna University, Guntur, Andhra Pradesh, India
| | - Theendra V Kumar
- Department of Pharmaceutics, Nirmala College of Pharmacy, Affiliated to Acharya Nagarjuna University, Guntur, Andhra Pradesh, India
| | - Sisir Nandi
- Department of Pharmaceutical Chemistry, Global Institute of Pharmaceutical Education and Research, Affiliated to Uttarakhand Technical University, Kashipur-244713, India
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41
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Solomando JC, Antequera T, Ruiz‐Carrascal J, Perez‐Palacios T. Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high‐pressure homogenization. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14290] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- J. C. Solomando
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
| | - T. Antequera
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
| | - J. Ruiz‐Carrascal
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
| | - T. Perez‐Palacios
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
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42
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Mei J, Ma X, Xie J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods 2019; 8:E490. [PMID: 31614926 PMCID: PMC6835557 DOI: 10.3390/foods8100490] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/10/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.
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Affiliation(s)
- Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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Kumar N, Neeraj. Polysaccharide-based component and their relevance in edible film/coating: a review. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-10-2018-0294] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.
Design/methodology/approach
In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.
Findings
From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.
Originality/value
Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.
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44
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Li N, Xiong X, Ha X, Wei X. Comparative preservation effect of water-soluble and insoluble chitosan from Tenebrio molitor waste. Int J Biol Macromol 2019; 133:165-171. [DOI: 10.1016/j.ijbiomac.2019.04.094] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Revised: 03/31/2019] [Accepted: 04/12/2019] [Indexed: 01/27/2023]
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45
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Sarmast E, Fallah AA, Habibian Dehkordi S, Rafieian-Kopaei M. Impact of glazing based on chitosan-gelatin incorporated with Persian lime (Citrus latifolia) peel essential oil on quality of rainbow trout fillets stored at superchilled condition. Int J Biol Macromol 2019; 136:316-323. [PMID: 31202847 DOI: 10.1016/j.ijbiomac.2019.06.087] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 05/24/2019] [Accepted: 06/12/2019] [Indexed: 12/16/2022]
Abstract
In this research, a new ice-glazing based on chitosan-gelatin (Ch-Gl) incorporated with Persian lime peel essential oil (LEO), and superchilled storage was established to assess the microbial, physicochemical, and sensory quality of rainbow trout fillets. The fillets were immersed in distilled water (control), Ch-Gl, Ch-Gl + 1% LEO, and Ch-Gl + 2% LEO to form glazing layer on the surface, then stored at -1.4 °C for 30 days. All treatments delayed the growth of total mesophilic bacteria, total psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria compared to control during the storage period. The treatments also retarded the increase in the contents of total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, pH, and electric conductivity during storage. The freshness indexes i.e. K and Fr values were improved in treated groups compared to control group. The combined treatments (Ch-Gl + 1% or 2% LEO) were more effective than Ch-Gl alone to inhibit the microbial growth, retard the physicochemical deterioration, and improve freshness indexes in the fillets. It can be concluded that ice-glazing based on Ch-Gl incorporated with LEO, and superchilled storage is effective to enhance the quality and shelf-life of rainbow trout fillets.
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Affiliation(s)
- Elham Sarmast
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
| | - Saied Habibian Dehkordi
- Department of Pharmacology, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
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Erickson MC, Liao JY, Payton AS, Cook PW, Adhikari K, Wang S, Bautista J, Pérez JCD. Efficacy of Acetic Acid or Chitosan for Reducing the Prevalence of Salmonella- and Escherichia coli O157:H7-Contaminated Leafy Green Plants in Field Systems. J Food Prot 2019; 82:854-861. [PMID: 31013166 DOI: 10.4315/0362-028x.jfp-18-347] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Outbreaks associated with fresh-cut leafy greens continue to occur despite efforts to implement horticultural practices that minimize introduction of enteric pathogens to the crop. The experimental trials in this study were designed to examine the efficacy of an acetic acid (AA)- and chitosan-based spray treatment, applied 1 day prior to harvest, for reducing the prevalence of Escherichia coli O157:H7 (O157) and Salmonella in field-grown leafy greens contaminated at levels detectable only through enrichment culture. Responses to the treatment solution were variable and depended on the type of leafy green (leafy lettuce, spinach, or cabbage), cultivar, pathogen, and AA concentration (0.3 to 0.7%). No significant differences in E. coli O157 prevalence were found for untreated and treated cabbage heads and spinach plants (P > 0.05). In contrast, treatment significantly affected Salmonella on 'Bravo F1' green cabbage and '7-Green' spinach (P < 0.05), with odds ratios of 2.2 and 3.3 for finding the pathogen on untreated versus treated greens, respectively. Salmonella was also 7.1 times more likely to be found on an untreated lettuce plant than on a lettuce plant sprayed with a 0.7% AA treatment solution (95% confidence interval [CI], 4.1 to 12.2; P < 0.0001). In studies addressing the efficacy of chitosan (0.1 or 0.3%), this chemical failed to reduce the prevalence of either pathogen on lettuce (P > 0.05). Similarly, spraying with 0.3% AA did not affect the prevalence of Salmonella on lettuce plants (P > 0.05); however, treatment solutions with 0.4% AA reduced the likelihood of detecting Salmonella in treated versus untreated plants by 6.6 times (95% CI, 2.1 to 20.9; P = 0.0007). After the lettuce was harvested and hand washed, consumers failed to distinguish either visually or organoleptically between untreated lettuce and lettuce sprayed with an acetic acid solution (P > 0.05). These results indicate that acetic acid could be used to reduce the microbiological risk of preharvest leafy greens.
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Affiliation(s)
- Marilyn C Erickson
- 1 Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797
| | - Jye-Yin Liao
- 1 Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797
| | - Alison S Payton
- 1 Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797
| | - Peter W Cook
- 1 Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797
| | - Koushik Adhikari
- 2 Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797
| | - Shangci Wang
- 2 Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797
| | - Jesus Bautista
- 3 Department of Horticulture, University of Georgia, 2360 Rainwater Road, Tifton, Georgia 31793-5766, USA
| | - Juan Carlos Díaz Pérez
- 3 Department of Horticulture, University of Georgia, 2360 Rainwater Road, Tifton, Georgia 31793-5766, USA
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47
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Xing Y, Li W, Wang Q, Li X, Xu Q, Guo X, Bi X, Liu X, Shui Y, Lin H, Yang H. Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables. Molecules 2019; 24:E1695. [PMID: 31052263 PMCID: PMC6539459 DOI: 10.3390/molecules24091695] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 04/26/2019] [Accepted: 04/29/2019] [Indexed: 02/01/2023] Open
Abstract
Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.
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Affiliation(s)
- Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Wenxiu Li
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Department of Nutrition and Food Science, Maryland University, College Park, MD 20742, USA.
| | - Xuanlin Li
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xunlian Guo
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Yuru Shui
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
| | - Hongbin Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Hua Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
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Cohen E, Merzendorfer H. Chitin/Chitosan: Versatile Ecological, Industrial, and Biomedical Applications. EXTRACELLULAR SUGAR-BASED BIOPOLYMERS MATRICES 2019; 12. [PMCID: PMC7115017 DOI: 10.1007/978-3-030-12919-4_14] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Chitin is a linear polysaccharide of N-acetylglucosamine, which is highly abundant in nature and mainly produced by marine crustaceans. Chitosan is obtained by hydrolytic deacetylation. Both polysaccharides are renewable resources, simply and cost-effectively extracted from waste material of fish industry, mainly crab and shrimp shells. Research over the past five decades has revealed that chitosan, in particular, possesses unique and useful characteristics such as chemical versatility, polyelectrolyte properties, gel- and film-forming ability, high adsorption capacity, antimicrobial and antioxidative properties, low toxicity, and biocompatibility and biodegradability features. A plethora of chemical chitosan derivatives have been synthesized yielding improved materials with suggested or effective applications in water treatment, biosensor engineering, agriculture, food processing and storage, textile additives, cosmetics fabrication, and in veterinary and human medicine. The number of studies in this research field has exploded particularly during the last two decades. Here, we review recent advances in utilizing chitosan and chitosan derivatives in different technical, agricultural, and biomedical fields.
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Affiliation(s)
- Ephraim Cohen
- Department of Entomology, The Robert H. Smith Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Hans Merzendorfer
- School of Science and Technology, Institute of Biology – Molecular Biology, University of Siegen, Siegen, Germany
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Morin-Crini N, Lichtfouse E, Torri G, Crini G. Fundamentals and Applications of Chitosan. SUSTAINABLE AGRICULTURE REVIEWS 35 2019. [DOI: 10.1007/978-3-030-16538-3_2] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Sudjarwo SA, Eraiko K, Sudjarwo GW, Koerniasari. The potency of chitosan- Pinus merkusii extract nanoparticle as the antioxidant and anti-caspase 3 on lead acetate-induced nephrotoxicity in rat. J Adv Pharm Technol Res 2019; 10:27-32. [PMID: 30815385 PMCID: PMC6383345 DOI: 10.4103/japtr.japtr_306_18] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
The current study was carried out to evaluate the antioxidant and anti-caspase 3 activity of chitosan-Pinus merkusii nanoparticle in against lead acetate-induced nephrotoxicity in rats. chitosan-P. merkusii nanoparticle was characterized by dynamic light scattering (DLS) and scanning electron microscope (SEM). The male rats were divided into control group (rats were given with distilled water), lead acetate group (rats were injected with lead acetate 15 mg/kg BW i. p), and the treatment group (rats were given the chitosan-P. merkusii nanoparticle 150 mg, 300 mg, 600 mg/kg BW orally and were injected with lead acetate 15 mg/kg BW). The rats blood samples were measured levels of blood urea nitrogen (BUN) and creatinine. The kidney tissues were collected to evaluate the malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione peroxidase (GPx). Histological to evaluate renal damage, and immunohistochemical to analyze the expression of caspase 3. The results showed that DLS showed the size of chitosan-P. merkusii nanoparticle was 165.9 ± 24.18 nm. SEM images of the chitosan-P. merkusii nanoparticles showed an irregular shape and its the rough surface. Administration of lead acetate resulted in a significant increase in levels of the BUN, creatinine, MDA level, caspase 3 expression, and a decrease in SOD and GPx were compared with the control group. Treatment with the chitosan-P. merkusii nanoparticle 600 mg/kg BW significantly decreased the elevated BUN, creatinine, MDA levels, caspase 3 expression and also increase in SOD and GPx as compared to lead acetate group. The lead acetate induced loss of the normal structure of renal cells and necrosis, whereas treated with chitosan-P. merkusii nanoparticle improved renal cell necrosis. This study indicates that chitosan-P. merkusii nanoparticles appeared to be a promising agent for protection against lead-induced nephrotoxicity through increasing antioxidant and inhibiting caspase 3 expression.
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Affiliation(s)
- Sri Agus Sudjarwo
- Department of Pharmacology, Faculty of Veterinary Medicine, Airlangga University, Surabaya, Indonesia
| | - Koerniasari Eraiko
- Department of Conservative Dentistry, Faculty of Dentistry, Airlangga University, Surabaya, Indonesia
| | | | - Koerniasari
- Department of Microbiology, Study Program of Environmental Health, Polytechnic of Health, Surabaya, Indonesia
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